Martha Stewart Buvette’s Croque Monsieur

Martha Stewart Buvette's Croque Monsieur is a bubbly, golden French ham and cheese sandwich with Gruyere, baked ham and creamy bechamel that comes together in 32 minutes. Try this easy brunch sandwich recipe for weekend brunch or a cozy lunch, since it's a make-ahead friendly bake and feeds a crowd.

Whisk the hot milk into the flour and butter slowly, because that is what keeps the bechamel smooth instead of lumpy. Pour it in too fast and you end up with a clumpy sauce that won't spread over the bread.

Martha halves the bechamel from chef Jody Williams's original Buvette recipe, because she likes a lighter layer of sauce on top. Dijon on the bread and a pinch of herbes de Provence over the cheese give each sandwich a sharper, more savory bite.

Martha Stewart Buvette's Croque Monsieur

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Course: DinnerCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

7

minutes

Calories

420

kcal

Toasted country bread holds a layer of mustard, ham and Gruyere, then gets a blanket of nutmeg-scented bechamel. In the oven the top turns bubbly and lightly browned while the inside melts into gooey cheese.

Ingredients

• 2 tablespoons unsalted butter
  

• 3 tablespoons all-purpose flour
  

• 2 cups whole milk, heated
  

• 1 teaspoon coarse salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 1/4 teaspoon freshly grated nutmeg
  

• 2 cups grated Gruyere cheese
  

• 8 slices toasted or grilled country bread
  

• 4 teaspoons Dijon mustard
  

• 1/4 pound baked ham, such as prosciutto cotto
  

• 1/4 teaspoon herbes de Provence
  

• Cornichons
  

Directions

• Preheat the oven: Preheat your oven to 400°F. That way it is fully hot by the time the sandwiches are assembled.
• Make the bechamel: Melt 2 tablespoons butter in a saucepan over medium heat, then whisk in 3 tablespoons flour and cook for 2 minutes. Increase the heat to medium-high and slowly add 2 cups hot milk, whisking constantly for 5 to 6 minutes until thickened.
• Season the sauce: Take the pan off the heat and stir in 1 teaspoon coarse salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg and 1/2 cup Gruyere. Then keep it warm while you build the sandwiches.
• Build the sandwiches: Brush 4 slices of toasted bread lightly with the 4 teaspoons Dijon mustard, then add 1 slice of ham to each. Sprinkle each with 2 tablespoons Gruyere and top with the other 4 slices of bread.
• Top with bechamel: Slather the tops with the bechamel, then sprinkle with the remaining Gruyere. Finish with 1/4 teaspoon herbes de Provence over everything.
• Bake and serve: Bake the sandwiches for about 12 minutes, until the topping is lightly browned. Serve them hot with cornichons on the side.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I make less bechamel like Martha does?

Martha halves the sauce, so use 1 tablespoon butter, 1 1/2 tablespoons flour and 1 cup whole milk. That gives a thinner layer on top, which she prefers, and the cooking method stays exactly the same.

What kind of ham works best in a croque monsieur?

The recipe calls for a baked ham like prosciutto cotto, which is mild and tender. Any good sliced deli ham works too, as long as it is not too salty, since the Gruyere and bechamel already bring plenty of salt.

Can I make croque monsieur ahead of time?

You can make the bechamel a day ahead and keep it in the fridge with plastic wrap pressed on the surface. Rewarm it gently with a splash of milk, then assemble and bake the sandwiches right before serving.

Can I use a different cheese instead of Gruyere?

Swiss or Emmental are the closest swaps, because they melt well and have a similar nutty flavor. Avoid pre-shredded cheese if you can, since it melts less smoothly than a block you grate yourself.

What is the biggest mistake with this sandwich?

Adding the milk too quickly is the most common problem, since it makes the bechamel lumpy. Use hot milk, pour it slowly and keep whisking, because the sauce should come out smooth and thick enough to spread.